Masala Vadai or Paruppu Vadai is a very popular tea time snack. These are usually prepared from ground Channa dal with chillies and other spices. The best parippu vadas I ever ate were in Cochin, at a small shop in our college campus.
Makes – about 12 Vadas
- Channa Dal/Kadalai Paruppu – 1 cup
- Dried Red Chillies – 2
- Onion – 1, Medium, finely chopped
- Green Chilly – 2, finely chopped
- Ginger – 1 inch piece, grated
- Fennel Seeds – 1 tsp
- Curry Leaves – few, chopped
- Coriander Leaves – about 10 to 12 stems, finely chopped
- Salt to taste
- Oil to deep fry
- Wash and soak the dal, along with the red chillies for 2 ½ hours. Drain all the water and transfer the dals into a colander/strainer and let it sit for about 10 minutes so that all the water is drained.
- Transfer the drained dal and red chillies to a mixie/blender jar. Keep a handful of dal aside.
- Also add the fennel seeds and grind the dal into a coarse paste without adding any water. Need not grind to a smooth paste.
- Now, mix the the whole dals that was kept aside, also add the chopped onion, green chillies, grated ginger, curry leaves, coriander leaves and salt. Mix well.
- Heat oil for deep frying.
- Keep a bowl of water nearby, wet both hands, make small balls out of the ground dal, flatten each ball into discs.
- Deep fry the vadais in oil until golden brown. Always fry the vadais on medium heat. Drain on paper tissues.
Serve hot with tea/coffee.